Delightful nutty, spicy cheese from Switzerland. Originally made by the monks at Bellelay in the Jura mountains, Tête de Moine is often shaved using a special cutter called a ‘girolle’ as shown in the photograph. Shaving the cheeses releases all the aroma and flavours. Sometimes it is eaten with pepper and powdered cumin. However, you serve the cheese it is great on any cheese board. (Please note that a 200g piece will be too small to fit on a Girolle) made with unpasteurised milk and traditional rennet.
